Chewy Peanut Butter Chocolate Chip Gluten Free Food

THE CHEWY GLUTEN FREE

Steps:

• Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
• In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
• Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
• Chill the dough in the refrigerator until firm, approximately 1 hour.
• Preheat the oven to 375 degrees F.
• Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

CHEWY PEANUT BUTTER CHOCOLATE CHIP -GLUTEN FREE

Steps:

• Get the peanut butter easier to stir by microwaving it for 30-45 seconds in a medium mixing bowl.
• Cream together the first 4 ingredients.
• Put in the freezer to firm back up for 15-20 minutes.
• Fold in the Chocolate Chips.
• Spoon into hand, then roll into ping-pong sized balls and place on a cookie sheet about 1 1/2" apart. (they don't spread very much)
• Press the balls of dough criss cross with a fork, or a potato masher.
• Bake at 350 degrees F for 15 minutes, let completely cool before removing them from the cookie sheet they are fragile when still too warm. Or if you love them fresh out of the oven eat them in pieces like I do.

CHEWY GLUTEN-FREE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375.
• Make sure you have beaters that can handle thick batter.
• In a medium bowl, cream margarine and sugars.
• Beat in egg and peanut butter.
• In a separate bowl, mix flours and baking soda evenly.
• Add in two parts to wet ingredients, beating on med-high speed until thoroughly blended.
• Roll dough into 1-inch balls, and place 2 inches apart onto ungreased baking sheet.
• You can press them with a fork if desired, but not necessary.
• Bake 8-10 minutes.
• Let cool 5 minutes before removing from baking sheet.